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Commercial Food Service Equipment
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Pastry Bag 12″ x 21″
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Oven Thermometer 2-3/8″ dial
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Cleaver 6″ blade
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Liquid Measure 2 qt.
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Liquid Measure 4 qt.
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Meat Thermometer 2-3/8″ dial
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Boning Knife 6″ blade
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Cook’s Knife 10″ blade
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Color-Coded Cook’s Knife 10″ blade
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Color-Coded Cook’s Knife 10″ blade
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Color-Coded Cook’s Knife 10″ blade
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Color-Coded Cook’s Knife 10″ blade
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